Episode #9
Schilling Cider: Sustainability at its Core
In today’s episode I chat with Colin Schilling, Co-Founder and CEO of Schilling Cider. We talk about making small batches of wild fermented ciders in the root cellar with his parents in rural Idaho, to making 5 gallon batches under his dorm room bed while going to school for business, and starting a cidery in less than 6 months from idea to distribution in 2 states. We dig into his thoughts on increasing quality while scaling up, making approachable ciders, using British and French cider apples, “failing often, failing fast, but only failing once”, having a goal and vision, putting people first, storytelling in cider, National Cider Month, going carbon neutral, how having hippie parents changes your world view, wrapped vs digital print cans, keeping wild spaces wild, drinking less but drinking better, and the future of cider.
